How to Cook Better Steaks

Ruby Jack’s Steakhouse & Bar recently opened at City of Dreams, Manila. It is the first Asian outpost outside Tokyo, echoing the same vintage steakhouse feel with its high ceiling, leather-upholstered booth seats, open kitchen, and a glass-cased wine cellar stocked with over 150 labels.

Their steaks are what Ruby Jack’s considers “the stars of the show,” and they serve chilled (not frozen) meat sourced from Japan, the U.S, and Australia. Ruby Jack's steaks are of the lean kind, straightforward and simple, focusing on the flavor of the meat rather than serve up plates brimming with oil and fat.

We asked chef and co-owner, Matthew Crabbe, a few tips on how to cook the perfect steak:

1. Spend money on good meat.

“If it's not a prime cut, make sure you cook it properly to the preferred temperature and [let it] rest afterwards in a warm place for at least 10 minutes,” shared Matthew.

2. Season the meat with salt and freshly-milled black pepper before placing in a hot pan.

Seasoning the meat just before you place it into the pan enhances flavor but seasoning too early will allow the salt to draw moisture from the meat.

3. Turn the meat regularly during the cooking process.

Depending on the thickness of the meat, you can cook each side from 3-5 minutes but don’t leave the meat cooking for more than 5 minutes on each side.

4. Brush with burnt butter or a good olive oil before serving.

Letting the steak rest before serving allows the meat to absorb the juices it was cooked with, plus any oil or butter you brush on it after.